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Beans and Legumes,
Traditional risotto, made with Arborio rice, draws its creamy texture in part from starches released from the short Italian grain. When cooked with the same technique, barley produces similar results with far more fiber.
|Total: 1hr 5min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Bring the broth and water to a boil in a medium saucepan. Reduce to a simmer.
Heat the oil in a heavy medium saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes or until softened. Add the barley and cook for 1 minute longer.
Add 1/2 cup of the broth and cook, stirring frequently, for about 3 minutes or until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, allowing it to be absorbed before adding more. Cook for about 45 minutes or until the barley is tender but still firm to the bite and the risotto is creamy.
Stir in the peas and cheese and cook for 1 minute longer or until the peas are warmed through.
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